Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







(Tetes de Violon a l'Ail (Garlic-flavoured Fiddleheads)

Categories: Vegetables, French can, Armstrong
Servings: 4




1 lb Fiddleheads; fresh -OR-
1 pk -frozen fiddleheads, 300 g
1/4 c Butter
6 Garlic cloves;finely chopped
2 Shallots; finely chopped
1 tb Soya sauce
1 ts Sugar, granulated
3 tb White wine



Tetes de Violon a l'Ail

The tiny, curled fronds of fern, which have gained a reputation as one of Canada's national foods, come in a large part from the Matapedia River valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce.

Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once.

SERVES:4 -













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.